Neighborhood
Fort Myers33901
Restaurants186
Spotless inspections13%
Ordered shut14
Fines$51k
A 55B 31C 21D 14F 47Not rated 18
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee exit mobile unit, come back inside and change gloves without hand wash.
High priorityTAQUERIA EN CALIENTE →Aug 27, 2026
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on shelf at room temp, the operator states they had been out approximately 1hr and placed in reach in cooler.
High priorityTAQUERIA EN CALIENTE →Aug 27, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (118F - Hot Holding); beef (122F - Hot Holding) in steam table on cook line, the operator turned up the heat.
High priorityTAQUERIA EN CALIENTE →Aug 27, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meat stored over vegetables in reach in freezer.
High priorityICHIBIAN FOOD INC →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); rice (54F - Cold Holding); pasta (47F - Cold Holding); raw chicken (47F - Cold Holding) in glass door reach in cooler. The operator placed items in walk in cooler. Observed raw tuna (51F - Cold Holding); raw white fish (50F - Cold Holding); Krab(51F - Cold Holding) in sushi display case. The operator is relocating items to another cooler.
High priorityICHIBIAN FOOD INC →Aug 27, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed raw shell eggs on cook line, there is a written plan but no time marking on eggs. Operator states out less than 4 hours.
High priorityICHIBIAN FOOD INC →Aug 27, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed snapper (64F - Cold Holding); cooked pork (67F - Cold Holding); conch (65F - Cold Holding); raw shell egg ambient (70F - Cold Holding); chicken patties (63F - Cold Holding); rice (66F - Cold Holding) in walk in cooler. Observed cut cabbage slaw (80F - Cold Holding) in kitchen, was made over 4 hours ago and operator to discard.
High priorityEBENEZER RESTAURANT →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed snapper (64F - Cold Holding); cooked pork (67F - Cold Holding); conch (65F - Cold Holding); raw shell egg ambient (70F - Cold Holding); chicken patties (63F - Cold Holding); rice (66F - Cold Holding) in walk in cooler. Observed cut cabbage slaw (80F - Cold Holding) in kitchen, was made over 4 hours ago and operator to discard.
High priorityEBENEZER RESTAURANT →Aug 27, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed bags of raw beef and raw chicken in reach in freezer over corn. The operator corrected the items.
High priorityEL ACAJUTLA RESTAURANT →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed snapper (64F - Cold Holding); cooked pork (67F - Cold Holding); conch (65F - Cold Holding); raw shell egg ambient (70F - Cold Holding); chicken patties (63F - Cold Holding); rice (66F - Cold Holding) in walk in cooler. Observed cut cabbage slaw (80F - Cold Holding) in kitchen, was made over 4 hours ago and operator to discard.
High priorityEBENEZER RESTAURANT →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed snapper (64F - Cold Holding); cooked pork (67F - Cold Holding); conch (65F - Cold Holding); raw shell egg ambient (70F - Cold Holding); chicken patties (63F - Cold Holding); rice (66F - Cold Holding) in walk in cooler. Observed cut cabbage slaw (80F - Cold Holding) in kitchen, was made over 4 hours ago and operator to discard.
High priorityEBENEZER RESTAURANT →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and squid stored over plantains and pastries in reach in freezer.
High priorityPUNTO IBERICO →Aug 26, 2026